The Palatka daily news. (Palatka, Fla.) 1884-1888, 1887-03-12
POULTRY FOR MARKET.
Quick. steady Growth the Requisite for
Good Flavor and Looks.
Prom am EXCHANGE,

Good Flavor and Looks.
From Exchange.
The manner i'm which the poultry is
prepared for market IL a much neglected
feature in poultry culture.
There il no time. during the existence
of poultry, that the keeper can afford to
neglect his flock. and especially Just be-
fore marketing time. as the price OBJ
tanned depends a great deal upon the
way they are treated at this time. and
any extra pains taken in their food and
care will be amply paid for by the better
results realized.
Ii is during the fall and early winter
months that all the surplus stock and in
ferior specimens of any kind, should be
fattened and sent to market. BE care
full tn select the largest and most prom
ising specimens of the young stock
raised and separate them from the rest.
and see that they are supplied with ev-
erything necessary to place them i'm good
breeding condition the following season.
In preparing the balance of the flock
for the fall and winter markets the
breeder should see that when the fatten-
ing time comes the fowls are fatteneSi "a
soon a. possible. for il this is accom-
plished successfully. the flesh Of the
fowl when marketed will le much more
tender and juicy than could be obtained
in any other way.
This matter of fattening quickly does
not receive the attention ii should have
and really deserves. For "A week or ten
DAYS before the fowls are intended Ia I@
sent to market, they should tse confined
to close quarters and fed on strictly fat
tening food. This should b@ kept up az
hong they eat greedily and keep gain
ing in weight. Milk il exc-llent TO uss
i'm moistening their food, and Also for
them to drink, if il can be obtained
without too much eXpense: a. IL II not
only valuable a. AN aid in fattening
them quickly. but also greatly improves
the quality Of the flesh produced.
One viii quickly notice the difference
between the taste Of "A quickly fatt.ne,l
fowl and one that has had Ia pick for it,
own living until il was killed. Quick,
steady growth IL what should tsr aimed
at and they should i-. furnished with
clear. cooked food and plenty of it. Dn
not give them any green food when try
ing to fatten quickly. hut feed AN abun-
dance of corn. wheat and other fatten-
ing food. 4 few chopped onions will b.'
good to give at this time. a. they VIII
act a. an appetizer. and by their Use the
other fcrd will ie b.tter assimilat.si.
IL does not take long for the fool in
the fowls crop tn digest. and II the keep
er wishes 10 fatten his fowls with a. little
DELAY a. possible h. should feed them Of
ten. ~ that no time will he lost. but
they will keep On gaining both steadily
and rapidly. Be- careful. however. NOT
to feed too much that il will he left "a
sour and spoil. for il they are oyerfed il
will give them "A setback and retar.l
their growth. and some times reduce the
weight previously gained. Until this
fattening time comes. the fowls should
have A. full liberty possible and kept
/ healthy and vigorous They will ther
I te i'm the best possible condition tn TAX
ON the flesh quickly. which will result in
I the most profit i'm the end.
When il comes time to slaughter them
/ for market. they should I've CAREFUL,
picked and handsomely dressed. 50 as q
make an attractive appearance in tbs
market. The practice of dry picking b
much superior to the scalding method
as il gives the tody cleaner and fresh
er appearance. In this condition. the,
will always bring the highest marke
price, and will amply repay for any ex
ira trouble or pains taken in thus pre-
pairing them in them i'm the b-st ppssidl'
shape for market